seafood for supper and brownies for dessert

This is a platter of poached salmon and scallops, finished off with a few veggies in a light cream sauce.  The dessert is a decadent caramel chocolate brownie.

chicken and vegetables for cooler days

It is too hot to cook right now so I took a look back at a dish from cooler days - this is a Sherry-braised chicken thigh served with lemon-herb roasted winter vegetables.

potato-chorizo soft tacos

I am a fan of soft tacos rather than a crisp shell that shatters.  The filling here is a chorizo-potato mixture, topped with sour cream and a tomatillo salsa.

roasted shrimp; cookies for dessert

These are garlicky roasted shrimp - they look so vibrant with the shell turning a bright pinkish orange.  For dessert I made white chocolate chip macadamia nut cookies.

pasta and salad

I grilled romaine hearts (just brush with olive oil and sear on the grill), topped with crumbled bacon, blue cheese, and vinaigrette as the salad to go with this pasta all'amatriciana. Hmm, now that I think of it, that meant there was also cured pork in the sauce for the pasta.  Delicious!

roast chicken and carrots

I love to garnish with fresh herbs that I cook with - especially when the container of fresh herbs is growing on the porch.  Here I have roasted chicken thighs with lemon and oregano (hence the fresh sprig of oregano).  This is accompanied by pomegranate-glazed roasted carrots.  All the sweet and earthy flavors mingled beautifully.

roast pork makes a full dinner

Here I roasted a pork tenderloin that was served over sweet potato wedges, charred Brussels sprouts and all drizzled with a chile-lime sauce.  For dessert I made these lovely little thumbprint cookies - the filling was some huckleberry jam that was a recent gift from a friend.